Ever since we moved to our home here in Dubai I’ve been spending a lot of time in the kitchen meal prepping for me and my family. I’ve also started baking as well since I do love my sweets and really want to master a recipe or two that is good for me. Good meaning they’re gluten-free and dairy-free as I’m trying (operative word) to reverse my PCOS symptoms and heal my leaky gut. I know this journey towards better health, like any other journey won’t be perfect and will take some time to get used, I’m starting off by trying on recipes that can give me options to still eat my fave treats without feeling bloated, having migraine or fueling my insulin resistance.
If you follow me on Instagram you’ve probably seen my baking stories once in a while. I bake and try new recipes at least once a week. While most of them are okay (they’re edible and I finish them all hahaha), they’re not great enough to rave nor create an entire blog post for. But but but after weeks of checking on Pinterst, my Instagram discover page (my gosh, it’s all gluten-free, dairy-free desserts and easy one-bowl meals hahaha), I finally found one chocolate chip cookie recipe that’s so delicious and really easy to make.
Thanks to Nicole of Kale Junkie for sharing her Life Changing Tahini Chocolate Chip Cookies.
LIFE CHANGING TAHINI COOKIES
- 1 cup almond flour
- 1 cup tahini
- 1/2 cup maple syrup
- 1 egg
- 1 tsp baking soda
- 1 heaping cup of (dairy-free) chocolate chips
- Line a baking sheet with parchment paper and set aside.
- In a medium size bowl, mix together the almond flour, tahini, maple syrup, and chocolate chips.
- The dough should be thick. If it’s not, add a little bit more almond flour.
- Mix to ensure everything is coated well, and place the bowl in the refrigerator for 30 minutes. DO NOT SKIP THIS STEP, THIS IS THE MAGIC!
- While the dough is chilling, preheat oven to 350 F.
- Remove bowl from the refrigerator, add the egg & baking soda. Mix well together.
- Using a cookie scoop or spoon, scoop dough and form 16 cookies. But I used a tablespoon and was able to form 30 bite sized ones.
- Bake for 10-11 minutes.
- Remove from the oven and let the cookies settle before eating!
- The key with these cookies is to slightly undercook them, so that they are nice and crispy on the outside and SUPER CHEWY on the inside.
Love how its crispy on the outside and chewy on the inside. It’s magical!
Because cups can be tricky sometimes and I get so stressed measuring everything to a T (guess this is just how it is with baking compared to cooking). I always list down the recipe I actually made maturing it by the grams just to be precise teehee. But this is just me since I’m a newbie baker. ☺️
My first Tahini Chocolate Chip Cookies batch yielded 30 bite-sized cookies. Each cookie has 104 calories. Not bad considering it’s so yummy!
I always have a batch of these yummies in my freezer. I just pop it in the toaster oven, lowest temperature for five minutes and it tastes like they’re freshly made!
recipe originally from Kale Junkiehttps://kalejunkie.com/life-changing-chocolate-chip-tahini-cookies/#wprm-recipe-container-2650
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